As usual, this morning was the farmers market so we went before we did our grocery shopping. Lately there has been a lot more products and a lot less produce, which is kind of sad for me(even though I do still like looking at everything), but even still I walked away with a huge arm load of vegetables and it only cost me $6.
I know a lot of people complain about how expensive the farmers market can be, but sometimes you just have to look in the right places. And sometimes the best deals are the ones that aren’t written down on signs, you have to ask. Today I got the regular 5 giant stalks of rhubarb for $1.50. I also got a large bok choy and a single kholrabi with the tops for $4.50. You can see the pen in the picture below to see just how big everything was.
As you can see I had a huge armload. Not bad price-wise at all 😀
Moving on, I made these spiced mocha hazelnut biscotti the other day. Biscotti are a little different from the cookies I usually like. They’re dry and not usually that great without something to dunk them in but the kids actually really enjoyed these just by themselves so I considered them a success. Next time I wouldn’t bake them for as long for the second bake though, just so they’re nice to eat without coffee or milk too.
Spiced Mocha Hazelnut Biscotti
Ingredients
- 1 cup whole wheat pastry flour
- 2 1/2 tablespoons cocoa
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 small eggs or one extra large egg
- 1 tablespoon hot water
- 1 teaspoon instant coffee
- 1/4 cup toasted hazelnuts or almonds
Instructions
- Preheat the oven to 350 degrees.
- Toast the nuts for 10-15 minutes on a baking sheet in the 350 degree oven. Remove from the oven and let cool while mixing the other ingredients.
- In a medium sized bowl, mix the hot water and coffee till the coffee granules are dissolved. Set aside. In a separate bowl mix together the flour, baking powder, salt and spices. Add the eggs and sugar to the coffee mixture and mix well, then add the dry ingredients. Mix till most of the dry ingredients are incorporated, then add the nuts and mix till fully incorporated.
- Scoop dough out onto a parchment lined and lightly greased baking sheet. The dough should be fairly sticky to the touch so wet your fingers and then shape the dough into one 15" log and press down to about 1" tall or slightly less as it will be larger once baked. Place in the oven and bake for 25-30 minutes until the top of the log is firm. Remove from the oven and turn the oven down to 325 degrees.
- On a diagonal, slice the log after cooling for just a couple minutes into 1/2" slices and place slices on their sides on the baking sheet. Return to the oven for 20 minutes till completely dry. Or if you'd prefer to eat them without coffee or a hot drink(or milk :D) and don't want them to be too dry consider omitting the second baking or only baking for 5-10 minutes. Cool cookies completely before storing in an airtight container for up to 2 weeks.
Comments & Reviews
Annie @ Eat. Dream. Repeat. says
I saw your recipe on foodgawker, and have been craving chocolate all day – so I whipped these up tonight! I made a few small changes (swapped cashews for hazelnuts, added dark chocolate chips and vanilla extract), but I thought your blend of spices was spot on. They’re so delicious! I must have made bigger slices than you though, I only got 14 🙂 Thanks for sharing!
Heidi @ Food Doodles says
Oooh, cashews and chocolate chips sounds awesome! I was debating drizzling them with melted chocolate, or even white chocolate. Maybe I’ll try adding some next time 😀 Thank you so much for letting me know you tried them and liked them!!
Snippets of Thyme says
First of all, your biscotti look delicious! They would be so good with a cup of coffee right now. But, to answer your question, yes, fast acting yeast is the same as “instant rise” yeast. I was a bit confused by that as well…
Heidi @ Food Doodles says
Oh great, thank you! 🙂
Bonny says
WoW! those look awsome Heidi! MMMM…. Now I need to make some (I have a long to make list going!)
Love the farmer’s market produce, I can’t wait until they offer more in the way of produce, as we don’t buy the products (usually too high in sodium). Think of the fresh sweet corn that will be rolling through soon (hopefully, as long as we get some warm weather!).
Charissa says
Biscotti is actually quite low in calories too….which is just another reason this looks absolutely drool worthy. Just looking at these pictures makes me wish I had a good book, a cup of coffee, and a dozen of these by my side while I read….sigh.
kristy says
Bookmarked this already to try one of these days. Thank you so much for sharing another delicious snack. Yummm…. Have a lovely day.
Kristy
emily says
Biscotti are fun to dunk in coffee or milk. 🙂 I also like them because it’s really hard to mess them up since they’re supposed to be pretty hard. They also make great gifts!
Heidi @ Food Doodles says
You’re so right! So they turn out weird – bake them some more and dunk them in something 😀
Lisa says
The biscotti is beautiful! I am not even a really big fan of biscotti in general, but this sounds so good! I am definitely a huge fan of the produce from farmer’s markets!
Heidi @ Food Doodles says
Thank you! Mmm, me too. It’s so much better than anything that’s shipped in. I think I might start sharing what I get each week because things are just starting to get exciting. I knew I couldn’t be the only one excited about fruits and veggies 😀
Ragnhild says
These looks so good Heidi! I love to bake biscotties as gifts for friends and family. I feel they are fancy cookies 🙂
Jess@Healthy Exposures says
i love biscotti, and my mom, too. these look awesome! love the addition of coffee in there.
great farmer’s market loot! i’m interested in the kohlrabi. I’ve never seen it before and only just heard about it the other day. what’s it like?
lots of products at our maarket now, too. i don’t mind so much – i love finding new jams and jellies! – but dressings, marinades etc. I am far less likely to buy. they’re good for inspiration, though 😉
Heidi @ Food Doodles says
Kholrabi is awesome 🙂 I’ve found it’s kind of like a mix between a broccoli stalk and a radish. But just slightly radishy. I’ve never cooked it before because we just eat it raw before I can get to cooking it. You can also eat the tops, I think it’s similar to cabbage but I’m not entirely sure. I think I’m going to try using them as a wrap of some kind because they’re huge and sturdy enough.
Mmm yeah, it’s definitely good for inspiration! We have lots of non edible things too, furniture and other wood products, kids toys. They’re interesting to look at too.
Lauren Zietsman says
oh my gosh these biscotti are too gorgeous for words! as soon as I get my camera back I need to bake something like these! (and since I drink hot tea a couple times a day the dryness is okay with me!)